Hazelnut shortbread squares with chocolate

MAKES 16 squares Per serving: Carbohydrates, 3.4g; protein, 2.9g; fat, 13g; fibre, 1.7g; calories, 144

200g blanched hazelnuts 2 Medjool dates 60g butter 35g ground almonds 25g dark chocolate (85% cocoa solids)

HEAT the oven to 180c/gas 4. Take a roasting tray lined with baking parchment, scatter the hazelnuts over, and cook in the oven for 8 minutes, or until they are golden-brown. Line a square tin with baking parchment; it should stick up from the edges of the tin so you can use it to lift out the biscuits when they are done. When the hazelnuts have cooled, blitz briefly until the pieces are a mix of sizes from that of sand to gravel. Melt the dates in 3 tbsp of hot water in a small bowl, then bash them to a purée with a fork. Push puree through a fine sieve into a mixing bowl to get rid of the skins. Add the nuts, butter and almonds, and mix. Spoon the biscuit mixture into the tin and flatten out with your fingers. It should be tightly pressed down. Bake for 15 minutes or until goldenbrown. Remove from the oven and use a knife to cut the biscuits into 16 squares. Allow them to cool in the tin. Heat the chocolate briefly in the microwave until just melted or in a small bowl over a pan of boiling water (do not allow the bowl to touch the water). Using a spoon, flick the chocolate in diagonal lines over the biscuits. Allow the chocolate to set and use the paper to lift the shortbread out of the tin. Store in a sealed container for up to 3 days.